Ingredients
- 8 cups arugula (about 6 ounces)
- 1 cup basil leaves
- 1/2 cup each pine nuts and grated parmesan cheese
- 2 cloves garlic
- 1 1/2 teaspoons salt
- 2/3 cup extra-virgin olive oil
- 1/2 pound trimmed asparagus
- 1 pound pasta (such as campanelle or farfalle)
- Fresh ricotta cheese
- Crumbled crisp-cooked bacon
Description
Rachael Ray Magazine
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